Smoked Salmon Stuffed Eggs
Published by William Morrow
Everyone loves deviled eggs. This version has the two herbs that are synonymous to both eggs and smoked salmon: chives and chervil.
Herbal Improvisations: In place of chervil, add 1 tablespoon chopped dill or 2 teaspoons chopped tarragon.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Cocktail Party, Formal Dinner Party, game day
Recipe Coursehors d'oeuvre
Dietary Considerationhors d'oeuvre
Five Ingredients or LessYes
Taste and Textureherby, rich, smoky
- 12 large eggs
- ½ cup sour cream
- ¾ teaspoon kosher salt
- ½ cup (3 ounces) diced cold smoked salmon
- 2 tablespoons finely chopped chives, plus small tips for garnish
- 2 tablespoons chopped chervil, plus small sprigs for garnish
- Freshly ground black pepper
Put the eggs in a large pot and cover with cold water. Bring the water to a boil, cover the pot, and remove it from the heat. Exactly 18 minutes later, pour the hot water out and run cold water into the pot until the eggs are cool. Peel the eggs.
Cut the eggs in half lengthwise and remove the yolks. For a very smooth and creamy filling, push the yolks through a sieve with the back of a spoon; otherwise, just mash them with a fork in a mixing bowl. Beat in the sour cream and salt, then stir in the salmon, chives, chervil, and as much black pepper as you like. Spoon the filling back into the hollows of the whites. Cover and refrigerate the eggs until you are ready to serve. Garnish with the chive tips and chervil sprigs.
2005 Jerry Traunfeld